Pecan Cinnamon Scones

I say again, I am not a baker. I don't like baking and I am not good at baking. And with my Mom as my witness last week (sorry Mom), when I do try to bake,  words that Mom didn't teach me fly out of my mouth. However, every now and then I find a recipe that is worth trying. While visiting family for Thanksgiving I found a basic scone recipe in Southern Living magazine. I like this recipe because there are variations for sweet and savory and because I was able to tweak it which tickles my chef's hat. The result was what I would imagine would happen if a cinnamon roll and a biscuit had a baby. They would be blessed with a yummy pecan cinnamon scone that has now been added to my bag of "rainy weekend breakfast treats". Yes, I have one of those bags. You don't?

Makes 8 scones or 16 mini scones:
2 cups all-purpose flour
1/3 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1/2 cup cold butter, cut into 1/2 inch cubes
3/4 cup milk
3/4 cup chopped pecans


Icing: 1 cup powdered sugar, 1-2 tbsp milk, 1/2 tsp vanilla extract

Preheat oven to 450 degrees. Stir together flour, sugar, baking powder and salt. Using your hands combine cubes of butter into flour mixture until large chunks disappear and it resembles a sandy consistency. Set the bowl in the freezer for about five minutes. Add pecans and then add 3/4 cup of milk a bit at a time until ingredients are moistened. Turn dough onto floured wax paper and gently press or pat into a round about 3/4 of inch thick. Cut into 8 wedges and place on a greased baking sheet. Bake for 13-15 minutes. While scones are baking, mix 1 cup powdered sugar with 1 tbsp of milk at a time and 1/2 tsp vanilla extract. Use to drizzle on top of scones before serving.

Savory Scone: omit sugar and add 3/4 cup shredded cheese and 3/4 cup bacon or ham

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